Serves: 8-10 | Prep: 5 min | Cook: 2 hr 25 min | Ready: 2 hr 30 min
1 (3-4 lb) Chuck Roast (pepper to taste)
1-2 tbsp olive oil
large chunks of chopped onions
Optional add-ins are celery, carrots
and/or garlic cloves
2 packages dry au jus mix
1+ c. water
2+ c. beef “stock” (**See notes below.)
½ c. red wine
** If you don’t have beef stock you can use 3 cups of water instead of 1 and use 3 packages dry au jus mix instead of 2 packages.
For the Instant Pot, set your pot to sauté and sear the roast on both sides in olive oil.
Place veggies under the seared roast then add in the 2 au jus packages followed by the remaining ingredients.
Close the lid and seal, and make sure that the valve is set on SEALING.
Use the manual button and then set for 2 hours.
Let it release naturally (about 24-26 minutes).
Remove meat and shred. Serve on toasted rolls or buns with Swiss or Monterrey jack cheese and grilled onions. When serving add some of the au jus in a bowl for dipping.
* Sometimes I sauté up more onions to serve on top of sandwiches. This adds a lot of extra flavor.